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DISCLAIMER: Naomi Green is a Vegan Lifestyle Coach & Educator certified by the Main Street Vegan Academy with a certificate in Plant-Based Nutrition from The T. Colin Campbell Center for Nutrition Studies and eCornell.   Her website, Goingveganforhealth.com and her Plant-Empowered Woman  programs are a service of Going Vegan For Health, LLC, owned by Naomi Green. The content and material on this website should not be considered medical advice nor medical treatment for any specific health conditions. Naomi Green is not a health care provider or clinical nutritionist. Consult your doctor before changing your diet and discuss any and all medications you are on including monitoring your health for positive changes that may affect the amount of medication you are taking.

Drop The Weight, The Meds & The Emotional Baggage!

© 2019 Going Vegan For Health, LLC

Vegan For Health Blog

Vegan Holiday Shaved Brussels Sprouts, Quinoa & Cranberry Toss with a Citrus, Dijon Splash!

November 2, 2017

Brussels Sprouts is the perfect vegetable to showcase in a vegan holiday salad because when shaved thin, the presentation is holiday-table-worthy. The combination of the cranberries and the (oil-free) citrus splash is as classic as it is sassy.

 

Vegan Cooking Level:  Beginner

 

Ingredients for the Toss:

 

1 pound Brussels Sprouts, chopped coarse or shaved thin

1 cup dried cranberries, chopped

2 cups quinoa, cooked (1/2 cup dry to 1 cup water)

Optional: ¼ cup chopped or slivered nuts (pecans, walnuts or almonds)

 

Ingredients for the Splash:

 

½ cup fresh-squeezed orange juice

¼ cup apple cider vinegar

1 tbsp. Dijon mustard

1 tbsp. maple syrup

 

Step 1:  Cook the quinoa according to the package instructions (1 cup water to ½ cup dried quinoa) and set aside to cool. Let cool to at least warm-to-the-touch before mixing.

 

Step 2: While the quinoa is cooking, use a food processor or a mini chop to process the Brussels Sprouts into a coarse chop. You may need to work in a few batches with a smaller machine. OR, look what I just found at the store, to make this step really easy:

 

 

Step 3: Coarsely chop the dried cranberries (as desired – you could also leave them whole) so you get cranberry in every bite. Coarsely chop any nuts desired (pecans, walnuts or slivered almonds work best).

 

Step 4: Whisk the dressing up in a measuring cup until well-combined.

 

Step 5: In a large bowl, toss together all the salad ingredients. When ready to serve, pour over the dressing and toss gently.

 

This is a lovely warm/cool salad for any holiday table!

 

Want to take back your health eating this way

but need help with how to do it? 

 

 

 Schedule a FREE "Health 180" Plant Power Coaching Call with me to: 

 

-CREATE a crystal clear vision for the healthy lifestyle you want free of the health conditions and limiting beliefs that are dragging you down

-UNCOVER hidden challenges sabotaging your health and weight loss efforts

-LEAVE this session renewed, inspired and ready to reclaim your health quickly through a whole food plant-based vegan diet and lifestyle

 

-Naomi :)

 

 

 

 

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